BBQ Chicken Salad
Grilled BBQ chicken, corn, black beans and ranch crunch.
Maui's an app that plans a whole week of dinners like this one. See how it works ↓
Char the corn in the BBQ chicken pan. Five seconds of work, instantly elevates the salad from cafeteria to actually-good - smoky-sweet kernels are the secret weapon.
Ingredients
Everything below makes 4 servings.
- 1¼ lbboneless skinless chicken thighs
- ½ cupBBQ sauce
- 2 headsromaine heartschopped
- 1½ cupscorn kernels (fresh or frozen)thawed if frozen
- 15 oz cancanned black beansdrained and rinsed
- 1 cupcherry tomatoeshalved
- ¼ mediumred onionthinly sliced
- 1avocadodiced
- ¼ cupfresh cilantrochopped
- 1 cuptortilla strips
- ⅓ cupbuttermilk
- ⅓ cupmayonnaise
- 1 tbspfresh dillchopped
- 1garlic clove (for ranch)grated
- 1limewedged
- 1 tbspolive oil
- 1½ tspkosher salt
- ½ tspblack pepper
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 752calories
- 41gprotein
- 70gcarbs
- 37gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Chop romaine, halve tomatoes, slice red onion, dice avocado, chop cilantro.
- Drain and rinse black beans. Thaw corn if using frozen.
- Whisk buttermilk and mayo and dill and grated garlic and 0.25 tsp salt for ranch dressing.
Season and sear chicken
Season chicken with 1 tsp salt and pepper. Heat olive oil in skillet over medium-high. Sear chicken 5 min per side until 165°F internal. Transfer to a plate.
10 min · hands onGlaze with BBQ
Return chicken to the pan over low heat. Brush both sides with BBQ sauce, flip once, and let it caramelize 60 sec per side. Rest 3 min, slice.
5 min · hands onChar the corn (optional but excellent)
In the same hot pan, toss corn in the rendered juices, 2-3 min until lightly charred. Off heat.
3 min · hands onCompose
Spread romaine across a big salad bowl. Arrange in stripes: BBQ chicken slices, corn, black beans, tomatoes, red onion, avocado. Scatter cilantro and tortilla strips.
4 min · hands onDress and serve
Drizzle ranch over OR pass on the side. Squeeze a lime wedge over the top right before eating - cuts the BBQ sweetness.
1 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Breast cooks 1-2 min faster - pull at 160°F. Saves about 2 minutes.
Skip the grill; toss 3 cups shredded rotisserie meat with BBQ sauce and warm 2 min. Saves about 15 minutes.
Skip ranch; squeeze 2 limes and drizzle olive oil instead. Saves about 5 minutes.
Also add 1 tsp lemon juice and let sit to thicken.
What keeps
Components hold 3 days separately: BBQ chicken, corn-bean mix, dressing, lettuce. Don't pre-toss with dressing - romaine wilts in 30 min.
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